Sunday! So it is time, yet again, to do a summary. I missed it last Sunday- because I entirely forgot about the whole summary thing I was going to do. The list will be long, but it’s going to feature some delicious recipes. The featured recipe from this summary is most definitely the Homemade Pizza. Everyone should give this a try! There is a nice mixture of successes, failures, dinner, and dessert.
This was the best homemade cheesecake I have ever had. It is a featured recipe from a dear friend of mine- DL Dzioba. It’s rather simple- but makes a huge pie. Get two pie crusts to make it most effective. Maybe a chocolate drizzle or some sort of whipped topping would be great too!
This pizza was amazingly delicious! The crust is better if you fold in some garlic and then butter the edges and dust it with garlic salt- which I did the second time that I used this recipe. It’s time consuming, but it is definitely worth the time and the effort.
Don’t waste your time on this one ladies and gents! The pie was basically fudge in a crust, and eventually had to be microwaved to even cut it. If you figure out how to make it work- let me know. Be careful not to set it aflame like I did!
These moon pies were amazing! The recipe worked well and they were all devoured. They were very rich, and you need more marshmallow than you might expect. I would also like to try them mixing some peanutbutter in with the filling on some. Chocolate + Peanut Butter = Amazing!
This is my first recipe that is totally mine. I made it up as I went along, and it turned out about a million times better than I had expected. Great for breakfast. Cream cheese icing would make them even better.
These were a semi-success. They were goodish… but not the best. They could be great with proper tweaking and if my recipe had worked how it was supposed to work.
This is the first half of my banana pudding experiment. These wafers were great- use pure vanilla if you have it. I prefer them softer so that they get soggy, so I’m not sure if they’re as good when cooked crispy. Recipe from Alton Brown.
This is homemade vanilla pudding that goes into the banana pudding. Again, from Alton Brown. This banana pudding was gone within 2 days my family liked it so much. If you don’t like bananas, you can substitute pineapples or just leave them out all together.
This was a rather simple recipe. Can be boiled down to: slice squash, flour squash, fry squash, eat squash. Really great way to fix this vegetable. I haven’t tried fried zucchini, but I bet it’s just as great. Maybe I’ll do that soon…
So this recipe was a total flop- and not just because I accidentally set the marshmallows on fired and burnt them to a total crisp. (More like a scab, really.) I followed the recipe that I found from Emeril for a S’mores Pie (the only difference was we bought a crust instead of making one). It turned out completely awful. The chocolate on the inside was rock hard- like totally mucked up chocolate fudge or something. I knew when I made it that the texture seemed really weird. Mostly because I make fudge on a regular basis so I know what fudge feels like when you’ve messed it up.
I had my dad look at the recipe and he said that most recipes he has tried from Emeril didn’t turn out very well.
The burnt marshmallows happened due to a broiler on a friend’s oven. Much hotter than my own. Was in the oven maybe a minute and WHOOF! up in flames. Literally. We just peeled off that layer and then added on new marshmallows and broiled them with the door open so we could watch them. Gallery for this post found here.
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
- 1 1/2 cups sweetened condensed milk
- 1 1/2 teaspoons vanilla extract<
- 1 1/2 cups miniature marshmallows
For the crust: Preheat the oven to 375 degrees F. Spray the inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into sprayed pie pan>, covering bottom and sides. Bake for 6 to 8 minutes. Set aside to cool.
For filling: In a microwave safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for 2 minutes on medium (50 percent) power. Alternately, combine all ingredients and melt in a double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer.
For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing third layer. For third layer repeat above process using the dark chocolate chips. Pour over white chocolate layer.
Preheat the broiler. Evenly cover top with miniature marshmallows. Place under broiler for a few minutes just until marshmallows are lightly browned. Refrigerate at least 1 hour.
It’s Sunday! Which means it is time to do the week review of recipes. The featured picture is the recipe with the most views- my baked macaroni and cheese. I also think it as the most successful recipe featured this week. It’s all been eaten by this point- a rarity in my house, usually left overs just hang out in the fridge until we clean them out. But there were also a couple of failures in the kitchen this week!
A delicious breakfast treat of cinnamon and raisin muffins. A simple recipe that makes moist, fluffy muffins. Would be delicious with a quick addition of apples!
Baked Mac & Cheese was the most viewed and most successful recipe of the week! I definitely encourage everybody to give it a try 🙂
These yeast rolls were really awesome. I can’t wait to make some more! Definitely worth giving these a try, too.
This delicious recipe resulted from a failed attempt at yeast rolls. Left out an ingredient so I had to try to do something different with the dough. Turned out really great.
These homemade fries and pub chips were really awesome. The mesquite mixture I put on the chips would also be good sprinkled on fries. Sometimes simplicity is the best.
This Swiss Roll was a total flop. But my goal is to blog successful and unsuccessful tasks in the kitchen. Maybe you can get it work. If so- let me know. I really want to make a successful one!
I really wish that I had not promised to blog even the failures of my kitchen. I decided I wanted to try to make a homemade swiss roll- because the recipe in my book looked tasty and rather simple. It lied haha. The recipe was simpleish, but I am not experienced in beating egg whites until they are “stiff with peaks”. So I didn’t get my egg whites beat properly, my batter was too thin, and the cake was a strange texture. Then I had to make whipped cream- that was fine and dandy. But the book didn’t tell me to add anything to it. So it tasted like thick milk. I tried to add in some vanilla and powdered sugar, but it just tasted… odd. The finished product looks okay… But the cake was tough, the cream wasn’t good, and all in all this just wasn’t delicious. I’m not sure if I should even bother you with the recipe. Suffice it to say, that sometimes- things don’t work out how you expected.
I have found a couple of other recipes online that I think would work better than the one I had. Of course, I could go ahead and list what I used so you know not to use it yourself. Or- rather- you could try it yourself and let me know whether or not you can manage to get it to work. The batter didn’t call for flour so I know I had to have messed it up. The picture in the book was nice and thick. My batter was just incredibly runny.
- 8 oz chocolate
- 3 tbsp water
- 7 eggs, separated
- 3/4 cup of sugar
- 1/2 tsp salt
- 12oz whipping cream
- powdered sugar for dusting
- Preheat oven to 350°. Line a 15×13 inch pan with parchment paper.
- Combine chocolate and water in the top of a double broiler- heat the chocolate until it is melted.
- Beat the egg yolks and sugar until think.
- Stir the melted chocolate into the egg yolks and sugar.
- In another bowl, beat the egg whites and the salt until it is thick and holds stiff peaks.
- Fold the egg whites into the yolks/chocolate.
- Pour the mixture into the lined pan and smooth it evenly- all the way to the corners.
- Bake for 15 minutes. Remove from the oven and cover the pan with another piece of parchment paper and a damp tea cloth. Let stand for 1-2 hours.
- With an electric mixer, whip the cream until stiff.
- Dust another piece of paper with powdered sugar. Loosen the cake from the pan and turn it over on top of the paper lined with powdered sugar.
- Peel off the baking paper. Spread with an even layer of the whipped cream.
- Roll up the cake.
- Refrigerate for several hours. Dust the cake again with powdered sugar before serving.
Where I Went Wrong & What I Did
- First of all, I don’t even own a roll tin. I used a baking sheet we had.
- I also wasn’t able to get the egg whites to hold stiff peaks. They stayed pretty goopy- even after heavy beating for a while.
- This made my batter really thin. To try and thicken it, I added about a cup and a half of flour. It was still really runny. I gave up and just baked it anyway.
- This produced a thin cake that was not soft and spongy and delicious. It was springy enough to roll without breaking- but just not good.
- Whipping cream without adding sugar or vanilla produced… thick milk. So I tried adding in some sugar and vanilla after it was already whipped. Still- no luck. Couldn’t get the taste right.
- I still rolled it up and finished it. Just to see how it would taste all together. My dad thought it was good. I didn’t think it was chocolatey or sweet enough. So yeah.
So when I made my yeast rolls the other day, the first batch of dough I made I totally forgot to add any sugar and didn’t cut all the steps in half like I should have. Which meant my dough wasn’t very yeast roll appropriate by the time i was finished. So I decided to do something different with it. It morphed from a yeast roll failure into a scrumptious loaf of garlic parmesan bread. When it was baking it made the house smell great- but then again, I’m a huge fan of garlic and the way that it smells. The picture makes the texture look like cornbread, but it doesn’t feel like cornbread at all when you eat it. But this is the sort of thing that happens when you muck up a recipe- you just turn it into something else if you can. I’ve done that before with my Apple Crisp Cupcake Failure. That being said, this recipe will obviously look similar to my yeast roll recipe!
- 1/4 cup of melted butter
- 1/2 tsp of salt
- 1/4 cup of milk at room temperature
- 1 egg
- 2 1/4 cups of flour
- garlic powder
- grated parmesan cheese (I just used what you find in a plastic jar.)
- In a large bowl, combine milk, melted butter, salt, and egg. Beat until well combined.
- In another, smaller bowl mix the yeast with the flour
- Add flour to the wet mixture 1/4-1/2 cup at a time. Eventually it will get to thick to beat. At this point, turn out the dough onto a floured surface (or pastry mat).
- Knead in the last of the flour.
- After kneading in the flour, kneed in a generous amount of garlic powder and parmesan cheese. I would guess that I used about a tablespoon of garlic, and about 1 1/2 tablespoons of parmesan cheese. You could easily use more or less. It would probably be good to add some Italian seasoning if you feel ambitious.
- Place the dough into a greased bread crock (or loaf pan).
- Cover with plastic wrap and let it rise for about an hour or two.
- Cook at 350° for 30 minutes- or until the top is golden brown.
- Remove from oven, allow to cool, remove from crock or pan and slice.